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Chimichurri Sauce

Yield: 1 cup



  • 2 large cloves garlic
  • 1 cup packed parsley leaves and tender stems
  • 1/2 cup packed cilantro leaves and tender stems
  • 1/2 jalapeño, stemmed and seeded
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon each: lemon juice and seasoned rice wine vinegar
  • 2 teaspoons each: dried oregano and ground cumin
  • Salt


  • Mince garlic, parsley, cilantro, and jalapeño in the food processor. Add remaining ingredients, including a generous sprinkling of salt. Process until pureed. Taste and adjust seasonings, including additional salt or lemon juice, if needed. Serve. (Can be covered and refrigerated several weeks.)